Spring Hill Ranch's Catalina Salad Dressing

Wiley P


About once a week here on the ranch, our dinner meal is a large bowl of salad. We always throw in lots more than just chopped lettuce, of course - There's always some kind of meat and chunky stuff like little corns, artichoke hearts, bell peppers, grated cheese and such. And to be honest, I cannot remember the last time I bought a packaged salad dressing. Catalina is one of my favorites on out taco-style salads as well as chef- or cobb salads. Give this one a try!

pinch tips: How to Core a Head of Lettuce




Makes about 2 1/2 cups


10 Min


No-Cook or Other


1 c
1/2 c
diced yellow onion
1/4 c
apple cider vinegar
2 Tbsp
light (golden) brown sugar
2 Tbsp
granulated white sugar
1/2 tsp
kosher salt
1/2 tsp
worcestershire sauce
1/2 tsp
celery seed
1/4 tsp
smoked spanish paprika (or regular paprika)
1/4 Tbsp
coarsely ground black pepper
3/4 c
vegetable oil

Directions Step-By-Step

In a blender or using a hand blender in a mediuml mixing bowl, blend together the ketchup, onion, vinegar, brown sugar, white sugar, salt, celery seed, paprika and pepper until they are smooth. With the blender running, slowly drizzle in the oil. Store in an air tight container in the refrigerator for up to 2 weels.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free
Other Tags: Quick & Easy, For Kids